Amazingly good cranberry upside-down cake - the first time I made it, I forgot the part where you add the egg whites and it still came out good. But much better with the egg whites. My friend gave this recipe to me and I had it for a while, then I saw a bunch of fresh cranberries on sale so I decided to make it.
Ingredients
- firmly packed brown sugar: 0.75 cup
- unsalted butter: 0.25 cup
- cranberries: 0.75 pound (fresh)
- ½ cups all-purpose flour: 1 piece
- baking powder: 2 tsp
- salt: 0.25 tsp
- white sugar: 1 cup
- unsalted butter, at room temperature: 0.5 cup
- eggs, separated: 2 piece (divided)
- vanilla extract: 1 tsp
- milk: 0.5 cup
- cream of tartar: 0.125 tsp
- heavy cream: 1 cup
- vanilla extract: 0.25 tsp
- confectioners' sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
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Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
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Mix flour, baking powder, and salt together in a bowl.
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Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
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Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
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Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
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Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
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Cut the cooled cake into wedges and top with whipped cream.